Authentic Wyoming BBQ Pulled Pork Sandwich Recipe

There is something undeniably primal and satisfying about crafting the perfect Wyoming BBQ Pulled Pork Sandwich. It is not just a meal; it is a culinary journey that evokes the rugged spirit of the American West, bringing bold, smoky flavors right to your backyard. This recipe moves away from the convenience of a slow cooker and embraces the open fire of the Arteflame grill, allowing the meat to develop a flavorful bark that you simply cannot replicate indoors. The contrast between the tender, succulent pork and the crisp, tangy bite of fresh coleslaw creates a texture profile that is nothing short of addictive. Whether you are hosting a large summer cookout or preparing a hearty dinner for the family, this dish is designed to bring people together. By utilizing the unique heat zones of your flat top grill, you will achieve a professional-grade sear and a slow-roasted tenderness that honors the tradition of authentic Wyoming barbecue.

Ingredients

The Meat & Rub

• 4-5 lb Boneless Pork Shoulder (Boston Butt)
• 1/4 cup Brown Sugar, packed
• 1 tbsp Smoked Paprika
• 1 tbsp Kosher Salt
• 1 tbsp Coarse Black Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Cayenne Pepper (optional for heat)

The Slaw

• 4 cups Green Cabbage, shredded
• 1 cup Red Cabbage, shredded
• 1 cup Carrots, grated
• 1/2 cup Mayonnaise
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Honey or Sugar
• Salt and Pepper to taste

Assembly

• 6-8 Brioche Buns
• Butter (for toasting buns)
• 1 cup Your Favorite BBQ Sauce (Wyoming style prefers a smoky, slightly sweet sauce)
• Apple Juice or Cider (in a spray bottle for moisture)

Instructions

Step 1: Prep and Rub the Pork

1. In a small bowl, combine the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne. Mix well to break up any clumps of sugar.
2. Pat the pork shoulder dry with paper towels. This helps the rub adhere better and creates a better crust.
3. Generously coat the entire pork shoulder with the spice rub, pressing it into the meat to ensure it sticks. Let it sit at room temperature for about 30 minutes while you prepare the grill.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want to establish a solid coal bed to maintain heat.
2. Allow the flat top cooktop to heat up. You are looking for a temperature range where the center is hot for searing, but the outer edges are moderate for slower cooking.
3. Lightly oil the cooktop surface to ensure the pork does not stick during the initial sear.

Step 3: Sear and Slow Cook

1. Place the pork shoulder directly on the hot center ring of the cooktop. Sear every side for 3-4 minutes until you achieve a deep, mahogany-colored crust.
2. Once seared, move the pork to the outer edge of the cooktop where the heat is lower.
3. To speed up the breakdown of the meat without drying it out, you can wrap the pork in heavy-duty foil with a splash of apple juice, or place it in a Dutch oven directly on the flat top. Cook until the internal temperature reaches roughly 200°F and the meat pulls apart effortlessly (usually 3-4 hours depending on size and heat management).

Step 4: Prepare the Slaw

1. While the meat is cooking, combine the green cabbage, red cabbage, and carrots in a large bowl.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
3. Pour the dressing over the vegetable mix and toss to coat evenly. Refrigerate until you are ready to serve to let the flavors meld.

Step 5: Shred and Assemble

1. Remove the pork from the grill and let it rest for at least 20 minutes. This is crucial for retaining juices.
2. Using two forks or meat claws, shred the pork. Discard any large pieces of excess fat.
3. Toss the shredded pork with half of the BBQ sauce.
4. Butter the cut sides of the brioche buns and toast them on the Arteflame flat top until golden brown.
5. Pile the pork high on the bun, drizzle with extra sauce, top with a generous scoop of coleslaw, and cap with the top bun.

Tips

The secret to the best Wyoming BBQ Pulled Pork lies in patience and moisture management. Because you are cooking on a flat top grill rather than a traditional enclosed smoker, managing the internal temperature of the meat is vital. If the outside is getting too dark before the inside is tender, do not hesitate to wrap the meat in foil or butcher paper; this technique, known as the "Texas Crutch," helps power through the stall point where cooking seems to stop. Additionally, keeping a spray bottle filled with apple cider vinegar or apple juice handy is a pro move. Spritz the meat every 45 minutes if you are cooking it unwrapped to keep the exterior moist and attract more smoke flavor. Finally, always let your meat rest. Cutting into it immediately will cause all those delicious juices to run out onto the cutting board instead of staying in your sandwich.

Variations

While the classic Wyoming style is hard to beat, pulled pork is an incredibly versatile canvas for culinary creativity. You can easily tweak this recipe to suit different palates or regional preferences without changing the core technique. If you are looking to mix things up for your next barbecue, consider these delicious twists on the original recipe:

• The Spicy Texan: Add diced jalapeños to the coleslaw and swap the sweet BBQ sauce for a pepper-based vinegar sauce.
• The Hawaiian: Top the sandwich with a ring of grilled pineapple and use a teriyaki-infused BBQ sauce.
• Cheesy Melter: Add a slice of sharp cheddar or pepper jack cheese to the meat while it's on the grill to melt it through before assembling.
• The Carolina Gold: Ditch the tomato-based sauce entirely and toss the pork in a mustard-based yellow BBQ sauce.
• Breakfast Style: Put the pulled pork on a biscuit and top it with a fried egg cooked right on the Arteflame.

Best pairings

A sandwich this robust requires sides and drinks that can stand up to its bold flavors without overpowering them. You want accompaniments that cut through the richness of the pork and the creaminess of the slaw. The goal is to create a balanced meal where every element complements the main attraction. Here are some of the best ways to round out your Wyoming BBQ feast:

• Drink: A crisp, cold American Lager or a hoppy IPA works wonders to cleanse the palate between bites. For non-alcoholic options, sweet tea is a classic choice.
• Side: Grilled Corn on the Cob. Since you already have the Arteflame fired up, roast corn directly on the flat top with lime butter.
• Side: Baked Beans. A pot of smoky beans simmering on the edge of the grill is the traditional partner for pulled pork.
• Side: Pickles. A side of spicy garlic dill pickles adds a necessary acid crunch to balance the sugar in the BBQ sauce.

Conclusion

Mastering this Wyoming BBQ Pulled Pork Sandwich recipe is more than just learning to cook; it is about embracing the outdoor lifestyle and the joy of fire-cooking. The combination of the smoky, charred pork with the cool, creamy crunch of the slaw creates a flavor profile that is nostalgic yet excitingly fresh. By using your Arteflame grill, you elevate a standard sandwich into a gourmet experience, proving that the best meals are the ones made with patience and fire. Whether it is a weekend project or a celebratory feast, this sandwich is guaranteed to be a crowd-pleaser that will have your guests asking for seconds. So fire up the grill, pour a cold drink, and enjoy the authentic taste of the West right in your own backyard.